Sephardi, Veggie, & Simple Jewish soul food from a small kitchen on Earth

Golden Beet Salad with Roasted Red Onions

Back in May, I wrote this love letter to salad. I did it not only give salad its moment in the spotlight and to share some interesting new ideas with you, but also as a reminder to myself to never again fall into the same’o salad-rut. I have since continued to try new salad recipes, and to come up with my own combinations of fresh and cooked vegetables, fruits, nuts and dressings. This golden beet salad is something I made for Rosh Hashannah dinner and was very well received.

Ari’s Golden Beet Salad with Roasted Red Onions, Arugula and dates

You can make this salad in stages: roast the onions and cook the beets ahead of time and store in the fridge for a day or two. The dressing can be made up to a week ahead — just shake and pour right before serving. If you do not like dates, many other dried fruits and/or chopped walnuts would be delicious here. Topping this salad with crumbled goat cheese is also a tasty option.

3-4 medium golden beets

2 large red onions

6 0z. (a few handfuls) arugula or mixed baby greens

8-10 medjol dates, pitted and chopped

Ari’s Balsamic honey dressing (below)

Place the whole beets in a large pot of water and bring to a boil. Cook partially-covered until fork-tender (this took a long time ~hour +). When beets are cool enough to handle, peel, halve and slice.

Preheat oven to 350º F. Cover and baking sheet with foil.

Peel and slice red onions into thin rounds and toss with vegetable oil and a little salt and pepper. Spread onto baking sheet and roast until soft and caramelized-looking (some will have crispy edges, but be careful not to burn).

Cool vegetables and set aside, or refrigerate (covered), if making ahead.

To Assemble Salad:

In a wide, shallow bowl or serving platter, arrange a layer of the greens as a bed. Spread the sliced beets over the greens and the roasted onions over the beets. Sprinkle chopped dates evenly over the top and dress with Balsamic-honey vinaigrette (below) just before serving.

Balsamic-Honey Vinaigrette

This recipe is a hybrid of my own dressing and Ms. Sofia Pierce Slive’s maple-balsamic vinaigrette. Sofia is an incredibly talented cook, baker and fashionista, who has left little ol’Boston for the bright lights of NYC. Boston misses you, Sof!

1/2 cup balsamic vinegar

2 Tbs honey (Sofia uses maple syrup, which is a good option, especially of you’re vegan)

1 large clove garlic, minced

Chopped fresh herbs (I used a teaspoon of fresh thyme, but sometimes I use dried, crumbled oregano and basil)

salt and pepper

1/2 cup olive oil (good quality, extra virgin)

In a blender, combine the vinegar, herbs, honey, salt, pepper and minced garlic until well-blended. Slowly add the oil. If you cannot pour and blend at the same time, add a couple spoonfuls, blend and repeat.